Ingredients with Measurements:
- 2 raw mangoes, peeled and diced
- 2 onions, sliced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp oil
- 1/2 cup water
Special equipment needed:
- None
Step-by-step instructions:
1. In a pan, heat oil and add cumin seeds, mustard seeds, fennel seeds, and coriander seeds.
2. Once the seeds start to crackle, add sliced onions and sauté until they turn translucent.
3. Add diced raw mangoes, turmeric powder, red chili powder, garam masala, and salt. Mix well.
4. Add water and cover the pan. Cook on low heat for 10-15 minutes or until the mangoes are soft.
5. Remove the lid and cook for another 5 minutes to thicken the gravy.
6. Garnish with chopped coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 16g
- Protein: 2g
Substitutions for ingredients:
- Raw mangoes can be substituted with ripe mangoes or tamarind pulp.
- Garam masala can be substituted with curry powder.
Variations:
- Add diced potatoes or eggplant for a heartier dish.
- Add coconut milk for a creamier gravy.
Tips and tricks:
- Use a ripe but firm raw mango for the best results.
- Adjust the amount of red chili powder according to your spice preference.
- Serve with rice or roti.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped coriander leaves on top.
Garnishes:
- Chopped coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Raita or salad
Troubleshooting advice:
- If the gravy is too thick, add more water.
- If the gravy is too thin, cook for a few more minutes without the lid.
Food safety advice:
- Make sure to wash the raw mangoes thoroughly before peeling and dicing.
Food history:
- Kairi Ka Do Pyaza Masala is a popular North Indian dish that is typically made during the summer months when raw mangoes are in season.
Flavor profiles:
- Tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian